It is commonly recognized that organically grown coffee is the most important criteria for sustainable agriculture. Since the widespread introduction of herbicides, pesticides, and artificial fertilizers in the 50’s, there has been a need to increase use of toxins to keep up production levels. The current levels of toxin use are up over ten times what it was during the first introduction.

Clearly, this form of agriculture is not sustainable. All other forms of life on these plantations have been sacrificed at the altar of this toxic green revolution. The men, women and children forced out of economic necessity to work on these plantations have suffered from a witch’s brew of techno-chemicals that promises to carry on its destructive force through future generations.

Though early organic coffees were really wild, poorly graded coffees, the demand for specialty grade organic coffee has given rise to the availability of some really good cupping coffee worthy of the high praise normally reserved for very special estate coffees. Indeed, as in the wine industry, some estate coffee plantations have converted acreage to specialty grade organics.